The kitchen is full these days. Full of baskets of food coming in from the garden. Full of ideas and inspiration from those very baskets. Full of very hungry children! I'm holding onto the feeling of abundance that this time of year brings in this room. This week, I have been...
...feeling so grateful for the number of eggs coming into my kitchen right now! All of the ladies out in the pasture are laying at the moment, and it's been a good long while since we had so many actively laying. It's a feeling of abundance that I can't quite explain, but certainly appreciate. I'm able to not worry about putting sixteen eggs into a frittata and still having more for breakfast the next day. I tuck a dozen here and there into the fridge for later (I like to keep a rotation in there for hard boiled eggs, which are so much easier to peel if I let them hang out for a week before hard boiling!), and even have a surplus after that to send home visitors with some farm fresh eggs. Thank you, chickens!
...boiling a great deal of sweet fern, for the few of us who seem to have found our way into a patch of poison oak around here. But oh that sweet fern really helps.
....enjoying for a mid-morning snack right now, Harper's pound cake, with the last of the berries. We use this recipe, and added lemon zest and thyme. Cooking at his side is just too much fun, and a reminder of how much I do love this age of being capable and excited all at the same time. Nearly five, oh my, my Purple Working Man declared at bedtime last night that he's not just a Working Man and an Art Man but also a Chef Man. Well, yes, yes you are, love bug.
...serving my favorite Chick Pea Salad (with Parmesan and Parsley) at more than one lunchtime sit-down of late.
...fretting, a little bit, over the oven that suddenly stopped working, just as I was roasting two chickens on an already late-night dinner. I'm still uncertain if the entire thing will need to be replaced or not, and what I shall do if so. A mixed blessing, breaking appliances, yes?
...experimenting (on the stovetop! because that works!) with Martha's One Pan Pasta. I'll admit, I was a skeptic. Mushy pasta is very, very low down on the list of things I'd want to eat. But honest to goodness, it worked. It really did. Now, twelve ounces of pasta is a mere snack to my weight-lifting, busy, almost-teenage boy - let alone the rest of us - and so perhaps we'll just keep it at that (I really do think multiplying it much would be tricky given the pot it's cooked in). A snack. And perhaps I'll teach him how to make it himself. Yes, yes...that's what we'll do.
...watching the windowsill line up with tomatoes coming in for the last of their ripening. Enjoying eating them all for now, and getting ready for all the preserving to come with the many (many!) tomatoes in the garden right behind them! Late August in the kitchen canning tomatoes? I look forward to this all winter long.
And you? What's happening in your summer kitchen these days?